Gel Method for Whole Grain Sourdough Bread

In this video I share some recent experiments with adding psyllium husk to my whole grain sourdough breads. I was amazed when I first tried this method, I was able to make light, whole grain sourdough bread with almost any combination of flours, including whole wheat, khorasan/kamut, millet, ragi seed (finger millet) and buckwheat.

The other great thing about the method is that it requires very little work and the breads are made with the most simple 'no-knead' approach. I hope you have a try for yourself and tell me what you think! I'd love to hear how it works for you!

RECIPE
The demonstration loaf in the video was made with:
500g whole wheat flour (3 and 2/3 metric cups, loosely packed)
500g water (2 metric cups - 100% hydration - you can try more, or less. The more psyllium husk used, the more water is required)
9g salt (1.5 metric teaspoons - 1.8% of flour weight)
10g psyllium husk (1.5 metric tablespoons - 2% of flour weight)
120g sourdough starter of your choosing (half to 2/3 cup - just make sure it's fresh).

METHOD (as demonstrated in the video)
If you are very new to sourdough bread baking then please go to my playlist page here https://www.youtube.com/channel/UCqsvmrjWY7fPcKqWHnYVTMA/playlists where you can find a complete listing of my videos by subject areas. (Look out for the two sourdough playlists in particular - there's lots of great information for beginners there!)

PSYLLIUM HUSK
Psyllium husk can be used in varying amounts in these kinds of bread recipes. I've seen it used up to 8% in some gluten free sourdough breads. I would encourage you to experiment and find what works best for you. Chia and flax seeds are also great gelling ingredients to experiment with.

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https://www.youtube.com/c/EllysEverydayWholegrainSourdough

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Видео Gel Method for Whole Grain Sourdough Bread канала Elly's Everyday Soap Making